Apple Muffins

I have been so busy canning strawberry jam and making everything under the sun, with strawberries, that I almost forgot to blog...Bad Stacey... I have a very strong weakness for Stilwell strawberries. They are grown locally and taste so divine that words cannot describe. Raine and Ransome went with Sean and I to get them this year, a first time for them. Raine's face was red from her nose down by the time we got home. She too shares my love of strawberries. This recipe has nothing to do with strawberries but it rocks in the same way! Apple muffins are quite tasty with a hot cup of tea or a glass of iced tea. This is one of the many things that are What's Cookin on Beaty's Creek today.

Needed:

2 cups flour
1 cup sugar
1 t baking soda
1 t cinnamon
1 t salt
2 eggs
1 cup apple juice
3/4 cup buttermilk
3 Granny Smith Apples-peeled, cored, and chopped

Mix your wet ingredients together. Now add to all of your dry ingredients. Now add in your apples and stir just until mixed well. Place 1/2 cup into a muffin pan that is lined with cupcake liners. Bake at 325' for 20 minutes.

Apple Brownies

Apple brownies???? Give them a try before you say WHAT? As you know I like anything with apples in it

. This is a moist cake like brownie but not like an apple cake. The kiddos even devoured them and that's a good thing. This is What's Cookin on Beaty's Creek today.


Needed:

1/2 cup butter-softened
1 cup sugar
1 egg
2 apples-peeled, cored, and chopped
1 cup flour
1/2 t baking soda
1/2 t baking powder
1 t cinnamon


Cream butter and sugar, beat in egg, then mix in apples. Sift dry ingredients and work into the first mixture. Pour into a buttered, 8 x 8-inch baking dish and bake at 350' for 40 minutes.

Easy Peasy Coconut Cake

Ransome absolutely loves anything coconut! He has been feeling the allergy season up close and personal this week so I thought a special treat was in store. Nothing hard or difficult,

too much going on this week, like my retina being reattached.... Anyway this cake is super easy and super good. This is What's Cookin on Beaty's Creek today.


Needed:

1 yellow cake mix-baked according to instructions on box(Told you this was easy)
1 boxes instant coconut pudding-made according to directions on box
1 tub Cool Whip

I am embarrassed to tell you the directions because I am sure you will know what to do but here goes. Take cooled cake, top with coconut pudding, top pudding with Cool Whip. EAT!!!!!

The Best Rice Pudding You Will Ever Cook!!

This is the best rice pudding I have ever eaten. Way better than my mother’s, sorry mom, but it is true. Everyone in the family loved it including Ransome who is not a big fan of raisins. This is quick to prepare and would be great on these cool Spring days. This is What’s Cookin on Beaty’s Creek and many more days to follow.

Needed:

2 cups white rice(I used Uncle Ben's that I received through Foodbuzz,yeah me!)
4 cups water
4 cups whole milk-divided
2 cups sugar
1 t salt
2 eggs-beaten
2 cups raisins
½ stick butter
1 vanilla bean-scraped

In a pan, bring water to a boil, when boiling add rice and raisins, cover with lid and lower temperature to low. Cook for 20 minutes or until rice is tender. Here is something my grandmother told me, “If you add your sugar to rice that is still hard, it will never soften up.” Sounds weird but it is so true. Now in another pan add 2 cups of milk with sugar, vanilla scrapings, butter, and salt. Heat over medium heat until hot but not boiling. Now add in rice and stir until creamy. Mix your eggs and 2 cups of milk very well. When the rice mixture is creamy remove from heat and mix in egg mixture and stir like crazy. Return to heat and keep stirring until rice mixture gets thick and creamy. Serve warm with a little cinnamon on top.

Sante Fe Chicken Casserole

This is an easy and tasty meal that you can make ahead of time. Everyone really liked this and of course that was a huge bonus for me. :) Spring has finally sprung on Beaty's Creek and so has storm season. I love this time of year, just have to remember we will miss these storms once the Summer heat hits. This is What's Cookin on Beaty's Creek today.


Needed:
1 whole chicken-boiled, boned, and chopped
1 can whole kernal corn- drained
1 can black beans-rinsed
1 can diced tomatoes-drained
1 pound whole wheat pasta-boiled
1 pound of cheddar cheese-shredded
3 containers of Philadephia Sante Fe Cooking Creme
Salt and Pepper to taste

Mix chicken, pasta, corn and black beans all together. Salt and pepper to taste. Now mix in Philadephia and the cheese. Baked covered for 30 minutes in a 350' oven.

Whole Foods Cooking Class

I will be cooking all vegan at Whole Foods tomorrow evening. Check out their website and sign up!
http://wholefoodsmarket.com/stores/tulsa/store-calendar/
We will eat some tasty treats that are as healthy as they are good! Hope to see you tomorrow!

English Muffins

English muffins are one of Sean's favorites but for me, not so much.  I much prefer a buttery croissant that is much healthier (~; Raven calls English muffins"egg McMuffins." Wonder what she eats at Mickey D'd???  Any who this recipe is plenty good and not too awful hard to make.  The worst part is waiting for the muffins to rise a second time and this IS VERY IMPORTANT!  Let them rise enough or you will not have the little bubbly holes in your English muffins that are oh so yummy.  This is What's Cookin on Beaty's Creek.  By the way has anyone seen Spring??

Needed:

3 cups all purpose flour

2  t yeast

1 t salt

1 T sugar

1 1/2 cups warm water

2 T butter-melted

1/2 cup cornmeal

Mix water, yeast, salt, and sugar.  Let yeast proof.  Now add in your butter and flour.  When all comes together knead for 10 minutes.  Now cover and let rise until doubled in size.  Took about 1hour in my kitchen.  Once dough has risen, break into 9 equal balls and flatten slightly.  Place the slightly flattened balls on a cornmeal coated sheet of parchment paper. Let them double in size.  This took about 50 minutes in my kitchen.  Now heat up a large cast iron skillet over medium heat.  Place 3 of your risen muffins in the heated skillet and cover with a lid.  Now reduce the heat to low-medium.  Cook for 8-9 minutes and then flip and continue to cook for 5 minutes more.  Cool completely.